Why Is There So Much Sodium In My Diet?
Lisa TsakosIn ancient times, salt was precious. Roman soldiers were given a handful every day and later were even given money to buy their own salt. Greeks also used salt as currency. This was referred to as salarium argentum meaning salt money. In fact, the word salary is derived from this Latin term. Nowadays, salt is so plentiful, inexpensive, and readily available that most of us go out of ou...
Read more...CategoriesNatural Nutrition 101's FAQ | Cooking | General NutritionAre any cooking oils genetically modified?
Lisa TsakosQ: Are any cooking oils genetically modified? -Leslie A: Yes, cottonseed oil, soybean oil, corn oil, and canola oil are derived from genetically modified plants. Currently the U.S. Department of Agriculture and FDA does not require GMOs (genetically modified organisms) to be labelled. To avoid GMOs, buy organic. Animal studies have shown GMOs can cause severe health-related problems, f...
Read more...CategoriesNatural Nutrition 101's FAQ | CookingHow can I save money in my pantry?
Lisa TsakosQ: I throw away a lot of dried goods that sit in my cupboards for ages. How can I save money and make sure I use up what I buy? A: Purchase dry groceries in bulk. Theyre less expensive (you dont pay for packaging) and you can buy only the amount that you need. Whole foods dont last as long as refined, however, so date them prior to storing.
Read more...CategoriesNatural Nutrition 101's FAQ | CookingIs there a tasty way to steam greens?
Lisa TsakosQ: Ive heard that steamed greens are very healthy, but the idea doesnt appeal to me. Is there a taste bud-friendly way to prepare them? A: Steaming is the healthiest way to cook vegetables. Greens cook in only two to ten minutes and can be delicious. Drizzle lightly steamed greens (spinach, arugula, kale, etc.) with olive oil and a gentle squeeze of lemon. Add a little crunch with a sp...
Read more...CategoriesNatural Nutrition 101's FAQ | CookingWhat is a tasty and good salt substitute?
Lisa TsakosQ: What is a tasty and good salt substitute? A: There's a great product called "HealthESalt" which has 1/2 the sodium of regular salt. If you can't find it, you can use seaweed flakes (Maine Coast Sea Seasonings is a great brand). They cost less than $5, have a salty taste, provide 60+ other minerals, and less than 100 mg of sodium per teaspoon (compared to 2,000 mg of salt).
Read more...CategoriesCookingShould I soak grains before cooking them?
Lisa TsakosQ. I heard I should soak grains before cooking them, like i would do with beans. Is this true? - Marlene A: Yes, our ancestors (and maybe even our grandparents) soaked or fermented their grains before making them into meals (like bread and porridge). Grains contain natural ingredients that can cause intestinal distress and possibly more serious health problems. One of these natural ingredients - ...
Read more...CategoriesCookingIs milk the best source of calcium?
Lisa TsakosQ. What are your thoughts on the body's ability to use the calcium in milk? Is milk the best source of calcium? What other foods come close in providing calcium in our daily food? - Uche A: The benefits of cow's milk to the human body are questionable as many of us cannot digest it for one reason or another. Though dairy products are considerably higher in calcium than most other foods...
Read more...CategoriesCookingDoes the “soybean” contain "complete" proteins?
Lisa TsakosQ. Does the “soybean” (and hence products like soy milk) contain all the essential amino acids, thereby making it a "complete" protein? - Judy A: This question has been debated for years. Though the humble soybean does contain all 20+ amino acids and is therefore considered complete, the body doesn't appear to "use" protein from soy the same way it uses animal proteins. A...
Read more...CategoriesCookingIs there a difference between grades of olive oil?
Lisa TsakosQ. Is there a difference between grades of olive oil? A: You really do get what you pay for with olive oil. Olive oil labeled extra-virgin indicates that the olives were pressed only once, extracting the richest flavors and including, what the industry calls, the “miscellaneous” ingredients that come naturally with it. These ingredients include antioxidants called polyphenols. Polyphenols stop LD...
Read more...CategoriesCookingSushi Ingredients
Lisa TsakosQ. Sushi is my favorite type of food. In a common California roll cream cheese and imitation crab meat are ingredients. Are there alternatives for these 2 ingredients? -Kirstin A: Unfortunately many commercially-bought sushi rolls contain ingredients that don't need to be there - like aspartame, MSG, and cream cheese. Sushi contains nori (seaweed), rice, and ginger as its basic ingredients, ...
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About bean nutrition
Lisa TsakosQ. I have a question about beans. I love beans - black beans, kidney beans, garbanzo beans, you name it. I love bean salad, bean soup, chili... I could go on fo...
Read more...CategoriesCookingA tasty gluten, corn, dairy and sugar free pancake?
Lisa TsakosQ. In trying to replicate a gluten free, corn free, dairy free and sugar free pancake mix, I made a batch that 'worked', but have burped all day since...
Read more...CategoriesCookingPot versus pearl barley
Lisa TsakosQ. What’s the difference between pot barley and pearl barley? - MB A: Pot barley is the unrefined, whole grain. Pearling removes the barley’s bran covering. Pe...
Read more...CategoriesCookingHow can I reduce the fat in my baking?
Lisa TsakosQ. How can I reduce the fat in my baking? - Millie A: All baked goods that call for butter or oil - cookies, cakes, muffins, bread, and even pizza dough can be...
Read more...CategoriesCookingWhich oil is best for deep frying?
Lisa TsakosQ. Which oil is best for deep frying? If polyunsaturated fat is unstable at high temp then grapeseed oil should not be used even though it's smoke point is...
Read more...CategoriesCookingCooking omega-3's and other EFAs
Lisa TsakosQ. Are omega-3's and other EFAs destroyed through cooking? A: Fish prepared by baking, poaching, broiling, stir-frying, grilling, sautéing, and steaming d...
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